Breakfast Overnight Oatmeal with Banana, Honey and Peanut Butter
1/4 cup Oatmeal (Whole oats, steel-cut), rinsed and drained
1/4 cup Milk of choice (Almond, Coconut, Cow, etc.)
1/2 tsp S&W Choco Chai Seasoning
1 tbsp Almond or Peanut Butter
1 tsp Honey
1/2 Banana, chopped
*Optional- 1 tbsp Chia and/or Flax seed
Add the oatmeal, milk, Choco Chai seasoning, almond butter, honey and
chia into a bowl (flax if desired), in a container and mix. Refrigerate for 1
night or up to 3 nights. Add the chopped banana at the last minute before
Peanut Butter Cups
- 2 cups Peanuts or Almonds
- 1 1/2 cups chocolate chips
- 2 teaspoons coconut oil
- Choco Chai Seasoning,
- Optional- salt, toasted coconut, cacao nibs, mint, chile de arbol
- Melt the chocolate chips in a small bowl in a water bath on the stove over medium heat. Then stir in the coconut oil. I used a small pan inside a larger pot with water to melt mine for example.
- Line the mini cups with melted chocolate (either in a muffin tin or a baking pan for easy transfer). Refrigerate for 8 minutes.
- Turn on your oven to 350°
- Measure out 2 cups of nuts and place on a baking sheet. Add to your preheated oven and bake for 8 minutes. Immediately place into a blender or food processor and blend on high until smooth, add a pinch of salt and/or honey if desired.
- Take the chocolate out of the fridge and add a layer of caramel. Then cover with another layer of melted chocolate and garnish with a pinch of Choco Chai Seasoning and cocoa nibs. Refrigerate until solid.
Salted Caramel Cups
These salted caramel cups are the kind of healthy junk food I love to make here at Savvy & Well. They are a great vegan and gluten free treat made with only 6 ingredients! Chocolate, our choco chai seasoning, coconut oil, dates, vanilla and Himalayan sea salt!
*Tip- you only need a thin layer of chocolate on the bottom
Follow the same recipe as the Peanut Butter Cups above but substitute the salted caramel filling.
- 1 cup dates, pitted and soaked for at least 3 hours *reserve the water
- 1/4 cup reserved date water
- 1 teaspoon vanilla extract
- 1/2 teaspoon Himalayan sea salt
- Drain the soaked dates (reserve water) and place all ingredients in a food processor or high speed blender and blend until smooth and creamy. Scrape down the sides as needed. Add reserved date water if needed.
I like to keep mine in the fridge and eat one when I get a craving for something sweet since they can last weeks refrigerated or frozen. Now that I think about it, they would be delicious chopped up and thrown into a batch of ice cream. Yum!
Do you like the texture better when it is cold or room temperature? Let me know in the comments.